Quick Ginger Garlic Seafood Stir Fry Recipe

Ingredients  

• 250 g Frozen Mixed Seafood thaw and defrost
• 1 tbsp Cooking Oil
• 15 g Ginger julienned
• 3 cloves Garlic finely sliced
• 1 tbsp Soy Sauce
• 4-5 stalks Spring Onions sliced
• Salt to taste

Instructions 

1. Heat cooking oil in a wok over high heat. Add ginger and garlic when oil begins to smoke. Stir-fry for 1-2 minutes until fragrant,
2. Next, add in seafood. Stir-fry for 3-5 minutes.
3. Season with soy sauce. Stir-fry for about 2 minutes. Add salt to taste if it still needs flavouring.
4. Toss in sliced spring onions until they just begin to wilt. Serve immediately.

Notes

1. If using frozen seafood, it’s best to thaw and defrost before cooking. This is because the frozen seafood tends to have an icy glaze over them and would release too much liquid in a stir-fry if cooking directly from frozen and dampen the texture.
2. A very hot wok is key to a good stir-fry. It really helps to bring the fragrance out from the aromatics, i.e. the ginger and garlic. Use fresh ones to bring out the best of flavours.
3. There are two parts to spring onions – the white and the green parts. We tend to just use the whole part of it instead of splitting it into two parts for different uses. Simply trim out the ends and the roots and then slice them up both whites and greens.